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Moroccan-Spiced Pastitsio with Lamb and Feta

Moroccan-Spiced Pastitsio with Lamb and Feta. Made this for my mom's birthday with Ina Garten's Greek salad. Highly recommend.

Moroccan Leg of Lamb With Mint Dressing

This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.

Inside-Out Lamb Persillade

Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other

Spicy Merguez with Spinach and White Beans